Beef Stroganoff Recipe

Hi this is Chef Dave Bishop from the Chef to You. Today I would like to show you how
to make some Beef Stroganoff—very delicious dish, very savvy with brown gravy, nice
tender beef, mushrooms and onions. Also, I'm going to show you how to make a sautéed
egg noodle.

Let’s take a look at our ingredients and get started.

I have a stir-fried beef. You can also use tops or loin cut about a half inch thick, and
about an inch and a half long. beef broth, julienne onions, flour, thyme, salt, pepper,
butter, green leaf garlic, fresh mushrooms, sour cream, and some olive oil for sautéing.
Let’s go and get started.

Let’s take a look at our mushrooms before we get started. You want a fresh mushroom.
We’re going to make sure it’s not old and it’s opened up on the bottom. You want to
make sure there are no rotten spots. Mushrooms are naturally got an off-white color, and
this something that’s natural brown on here.

Let’s go ahead and talk about cleaning one real quick here. These are already been
washed but what you want to do is take a damp paper towel or cloth, wipe off any kind of
dirt that’s on there. Then you want to take the dry side of that paper towel or rag, and dry
it off. Do not submerge this in water. The water gets down the side. They’ll run on you,
and your presentation for your meal won’t be as well.

Next, let’s go ahead and cut one. If you’re a beginner, what I would do is cut the bottom
off and kind of have it standing there. Keep your fingers back and rocking motion with
your knife. You can cut this mushroom.

All right, let’s do one more real quick here. I'm going to cut the bottom off this one. You
can also do a chopping motion. You’re going to take your time. You want to keep all
your fingers. very simple to do.

Continue by adding two tablespoons of butter, one and a half cups of julienne onions. We
want to sauté this but we don’t want to brown them—just enough to get some of the
crunch off of it.

We’ll put a pinch of black pepper, a pinch of salt. And now we’re going to add our
mushrooms. This is 8-ounces of fresh mushrooms. We’ll sauté these onions, about 30-45
seconds. We don’t want to cook them long because we’re going to allow them cook later
in the sauce. We want that nice body to them when we’re in the Stroganoff. Let’s go, I’ve
got a few more seconds here. You smell that aroma—the fresh aroma onions and the
fresh mushrooms in here—that to me is the beautiful part of this dish.

Let me just mix in the salt pepper and I put in here. The reason I put it in here—not just
add to the meat and the gravy later. It just brings out some of the natural flavors in these
mushrooms and onions and it’s just a part of the building of flavor.

All right, we got about 35 to 40 seconds—I like to take a look at that real quick, isn’t that
beautiful? You can come over this pot right here and you dump those in here.

Get about approximate two tablespoons of olive oil, and our beef. This is one and a half
pound of beef. You want a tender piece of beef tops or loin, beef with stir-fry. There’s
going to be in the pot here for approximately three or four minutes.

We have most of our brown out. We got a few pink tips still there. Let’s go and add our
spices and herbs. We’re going to start with one quarter teaspoon of salt. One half
teaspoon of black pepper, one and a half teaspoons of granulated garlic and the herb that
give Beef Stroganoff its flavor is this dried thyme. We’re going to add 1/8 of a teaspoon
in here. That flavor really get through there and you’ll taste it all the way to the gravy—
awesome product.

We’re going to let this sauté for two or three minutes until our meat is done. Then we’re
going to be adding some flour and start making our gravy.

Our meat is completely browned and it’s done and there is no pink left in the meat at all.
We’re going to add two tablespoons of all-purpose flour. Let’s stir this around really
well. It will absorb the liquid in there and oil that’s still in it.

You want to stir it up until all your flours gone, don’t cook it too long. You’re actually
going to have a dry pot this time. It will absorb the liquid that’s in there.

This is what’s going to cause the thickening in just a minute. What I have here is some
hot water—one and a half cups, two tablespoons of beef base. You can also use a can of
low sodium beef broth of whatever brand you prefer.

Get in a boil. We wanted them to boil along and we’re going to remove this from the
stove in just a minute here. I'm going to show you real quick about the gravy we’ve got in
here. See it’s not always thick gravy. We want to be able to absorb into the noodles—it’s
going to tighten up just a little bit once we had our onions and our mushrooms to it.

Great techniques a lot of you may know about. We’re going to tamper this sour cream
right here into our sauce. I'm bringing some of the hot sauce over. To the sour cream, so
that the sour cream won’t be such a shock when it hits that hot liquid. We’re going to stir
up a little bit here. Let me add a little bit more. You want to bring this to about a hundred
degrees probably, so before it adds into this hot liquid over here, and that prevents your
sour cream from breaking. You want to do this with heavy cream, if you do enough
fondle liaison and something in a dish with sometimes, you always want to tamper.

All right, now we can go and bring this over and put it in our pot. I have to mention real
quick before I add mushrooms and onions to this. Do not bring this to a boil—that sour
cream will break on you. I got my little beautiful mushrooms and onions we’re going to
add it right to this dish. And we’re finished. We’re going to stir it up, put the lid on it. We
want to go to our egg noodles—get those prepared and put this right on top.

Let’s take a look at our sautéed noodles. We’ve got our egg noodles just brought out of
the water. Over here we got three tablespoons of butter, half teaspoon of garlic, half
teaspoon of black pepper, quarter teaspoon of salt. We got a tablespoon of dried parsley
right here.

We’re going to start by adding our noodles into the pot. Put our garlic over the top, our
salt and pepper, our three tablespoons of butter, sprinkle this parsley over the top. This
will only take a few seconds here to cook this. Once we stirred it up and all our flavors
together. You can stir on the bottom so that it won’t stick.

This other dish has got great aroma—that garlic coming off of there. You can actually
smell a little bit of parsley. And then of course we don’t have a whole lot of smell to
itself—when you put in a dish like this you’re going to have to smell it cooking.

We’re going to plate up our noodles. We’re going to put them right in the middle of this
plate—in the middle right here. Coming in our Beef Stroganoff go right in the middle.
Put that delicious gravy, drizzle right over the top.

Parsley flakes here—drop more on top. nice presentation here. Second plate today, we
got some rice pilaf I just prepared here. We’re going to take our Beef Stroganoff, put it
right here in the center, pour a little gravy on there. Again for more, we get a parsley
flakes. Sprinkle a generous portion right on top right here. We’ve got our second
beautiful plate here.

This is Chef Dave Bishop, cooking and teaching, until next time, may God bless.